Chickpeas with tomatoes

Ingredients for 4 servings:

• 1 gr. can/n chickpeas
• 1 tsp fennel seeds
• 4 tbsp oil (olive oil)
• 3 tomatoes
• 1 chili pepper(s)
• ½ tsp cinnamon
• 1 pinch(s) of sugar
• 2 sprigs of mint
• 3 sprigs of parsley
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Garbanzos with tomatoes

Sauté the fennel seeds in hot olive oil. Blanch the tomatoes, peel them, chop them, and add them. Drain the chickpeas, let them drain well, and add them as well. Deseed and finely chop the chili pepper. Add it to the chickpeas along with salt, cinnamon, and sugar, and simmer for about 6 minutes. Rinse the mint and parsley, pat dry, and pick off the leaves and roughly chop them. Mix them with the chickpeas. Let them stand for about 30 minutes before serving.